Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the onion finely chopped and the garlic roughly chopped, mix continuously with the olive oil

Once the onion is translucent, about 4 minutes, add in the paprika and quickly mix together, then add in the canned white beans (drained & rinsed) and the vegetable broth, raise to a high heat, season with sea salt, black pepper and 1 bay leaf, mix and bring to a boil

Meanwhile, cut the potatoes (peeled) into bite-sized pieces

Once the broth comes to a boil, add in the potatoes, mix together and bring back to a boil, then add in the rice, give it one final mix, then place a lid on the stock pot and lower to a low-medium heat

After 15 to 20 minutes remove the lid, at this point the potatoes and rice should be fully cooked through, you can always pierce the potatoes with a toothpick to ensure they are done, as for the rice you are looking for plump grains, remove from the heat

Transfer the stew into shallow bowls and garnish with fresh parsley, serve at once, enjoy!